2 each Italian plum tomatoes, cut in half lengthwise
½ each yellow onion, sliced into ½ – inch thick slices
1 each red bell pepper, cut in half, lengthwise, seeds removed
2 tsp ancho chile powder or 1 dried ancho chile*
½ cup extra-virgin olive oil
4 Tbsp blanched almonds
1 piece slice of white bread, cut into small cubes
3 each garlic cloves, chopped
1/8 tsp cayenne pepper (optional)
½ tsp smoked Spanish paprika, sweet or hot
1 Tbsp sherry vinegar or red-wine vinegar
2 Tbsp water
To taste Kosher or sea salt
To taste fresh cracked black pepper
Directions:
Rub lamb racks with olive oil then season with salt, pepper, and lemon zest. Refrigerate for 2 hours or overnight. In a casserole baking dish, place tomatoes, pepper, and onion slices in a single layer, drizzle with half of the olive oil and season with salt and pepper, set aside.
Preheat grill to medium high. Grill tomatoes (seed side first) and bell peppers (skin side first) and onions slices, until slightly charred, turn over and grill for an additional two minutes. Remove from grill, return to casserole dish, cover with foil and allow to cool slightly.
Meanwhile, heat a sauté pan over medium high heat, add ancho chile powder and toast while stirring with a spoon – about 30 seconds. Add olive oil, stir, then add bread cubes, almonds, garlic, smoked paprika, and cayenne pepper and cook until bread is lightly browned. Remove from heat and add sherry vinegar – asset aside.
Peel and seed tomatoes skin the bell pepper and rough chop all – place in the workbowl of a food processor or blender. Add almond mixture to workbowl. Add water to sauté pan to loosen any bits and add to workbowl and pulse briefly to blend. Add additional water if necessary to thin. The sauce will have a slightly coarse texture. Transfer to a serving bowl.
Place the rack of lamb on grill meat side up, with ribs away from direct heat. Do not place the lamb directly over the heat. Cook for 18-22 minutes turning every 5 minutes. When lamb reaches the desired doneness (internal temperature of 130°F – 135°F for medium rare) transfer to a cutting board, tent with foil and let stand 5 minutes.
Slice lamb rack between the ribs into chops and arrange on a platter, drizzle with olive oil and serve alongside the pepper and almond sauce.
